Punjabi Biryani

Punjabi Biryani

Serves 4

Rice (soaked for ½ hour) 2cups

Tomatoes 2

Onion (cut in rings) 1

Capsicum (cut in rings) 1

Corns ½ cup

Peas ½ cup

Cauliflower (cut in to small florets) 1/2 cup

French beans (cut into ½” inch) ½ cup

Salt & red chilli powder to taste

Turmeric ¼ tsp

Dried fenugreek (kasoori methi) 1 tsp

Clove, black cardamom 1 each

Green chillies 1-2

Cottage cheese (cut into ½” square) ½ cup

In a wok, heat 2 tsp oil, sauté cottage cheese & all vegetables except tomato together until they get tender.

Grind tomatoes, clove, cardamom & green chillies together.

Boil rice with little salt & turmeric. Put them aside.

Heat 1 tsp oil add tomato puree, cook until thick.

Add salt, red chilli powder & turmeric. Sauté.

Add all vegetables &cheese, sauté for few minutes.

Add kasoori methi. Put boiled rice in it. Mix gently.

Cover the vessel with heavy lid & cook for few minutes on slow flame.

Serve with green chutney & vinegar onion. Enjoy.